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Ingredientes
- 1Â 1/2 c. orzo (rice-shaped pasta)
- 1/4 c. extra virgin olive oil
- 2 c. assorted julienned wild mushrooms:
- Â Â crimini, shiitake and Portabello
- 1/2 c. roasted minced leeks
- Â Â (method follows)
- 6 x roasted clv garlic, peeled and mashed
- Â Â (method follows)
- 2 x ripe plum tomatoes, cored and minced
- 1/2 c. chicken broth
- 1 Tbsp. unsalted butter
- 2 tsp minced fresh parsley
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
Direcciones
- In a 3-qt saucepan bring 2 qts salted water to a boil. Add in orzo and cook, stirring occasionally, according to package directions. Drain and keep hot.
- In a large deep skillet heat oil over moderate heat till warm but not smoking and saute/fry the mushrooms for 4 to 5 min, or possibly till tender. Add in the leeks, garlic, and tomatoes and cook till tomatoes are tender. Add in the orzo and toss, breaking up any lumps. Stir in remaining ingredients and salt and pepper to taste and cook stirring till heated through, about 3 min.
- Serves 4
- Roasted Leeks:2 leeks, white part only, cleaned, cut into 1/2 inch slices
- 2 Tbsp. extra virgin olive oil
- Preheat oven to 400 degrees F. Toss leeks and oil together in a small bowl to coat proportionately and transfer to a sheet of heavy duty aluminum foil and seal to enclose. Roast in the middle of oven till leeks are very tender, 30 to 40 min.
- Makes about 1 c..
- Roasted Garlic:1 large head of garlic, separated and unpeeled
- 1 Tbsp. extra virgin olive oil
- Preheat oven to 45 degrees F. Toss garlic cloves and oil together in a small bowl to coat proportionately and transfer garlic to a sheet of heavy duty aluminum foil and seal to enclose.
- Roast in the middle of oven till garlic is very tender, 30 to 40 min. When cold sufficient to handle, squeeze garlic from cloves into a small bowl.
- Makes about 1/4 cuppuree. Keeps in the refrigerator, covered, for 1 week.
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